Bill I use any of the pilsner beers but not light beer. Yes it add flavor but i think as important is that the chicken comes out very moist
Devon,
Does the alcohol entirely cook off?
If so… would an N/A beer (cringe) work just as well, at least in theory?
If not… how safe is it for the little ones to partake of?
I have a similar question. Can the can just be filled with hops (or other aromatics) and water? While there are no laws here preventing wasting beer, it might cause you being socially ostracised at the pub. All parts of the beer brewing process is sacred… hence Vegemite.
Cliff, I think you’re safe. I learnt alcohol boils off at 78 °C (173 °F) (water 212 °F (100 °C)) when I incorrectly made queso flamanado with the tequila in the cheese during the cook.
Quite a sobering experience as the alcohol boiled off before the cheese bubbled.
Bill,
This is the United States your chatting with here and perhaps you are being roosterised at the pub.
Good Lord Cliff,
I’ve been cooking with beer since my son was 5 and he’s fine. 
Julia Child would never steer ya’ wrong, right?
Ԁ∩SS⅄
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Dave,
That’s about as close as my buddy gets with his and yes we make rivels.
Was it Julia Child who said, “I love cooking with wine. It’s better than cooking sober.”?
Do t know about wine ( too frufru fancy for me) but out at the smoker/ bbq/ grill it’s a one handed deal due to an 805 or Lagunitas beer in the other hand 99% of the time
Pete it’s amazing how far brewing in America has come in the past 30 years. There are some amazing imports hitting our shores. We can now get Sierra Nevada and Sam Adam’s beer from the USA here now as well as the usual mass produced beer.
Reminds me of:
I cook with wine. Sometimes I even add it to the food.
W. C. FieldsSame here and with the craft beer explosion besides the imports so many local or regional brews , if I was to try one or 2 a day, well I would be in trouble!
Cliff,
I am with Rooster on this one. Its not like the thing is brined in beer and dripping beer as you eat it. It imparts a mild flavor on it but mostly I think it just adds a lot of moisture. I am no expert on it by any means. I BBQ a couple chickens a year this way. No one has gotten drunk off of it to my knowledge.
Bill,
I use cheap beer.
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Well I myself have shoved a couple beer cans up a HENS…ahhh never mind
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Not as exciting as Rooster’s chicken torture activities but certainly less likely to draw the attention of the ASPCA, here is my recipe for deviled eggs.
Boomer’s Deviled Eggs
Two dozen large eggs
2 tbs garlic powder
2 tbs onion powder
2 tbs Mrs Dash table blend
2 tbs yellow mustard
1 tsp celery salt
½ tsp salt
½ cup dill relish with juice
¼ cup miracle whip
1/3 cup sour cream
Smoked paprika
Coarse ground black pepper
Spanish salad olives
Hard boil the eggs by your preferred method. I use an old-style vegetable steamer, running them in two groups for 1 hour each. Refrigerate the eggs for 1 to 2 days (up to a week). This waiting period lets the eggs shrink away from the shell allowing moisture to condense in the space. It also lets the air sack membrane soften and separate from the rear of the egg. Peel, halve and remove the yolks.
Mix all of the measured ingredients together with the yolks and stir until creamy. I use a kitchen tool called a muddler to emulsify the yolks and then stir and fold with a rubber spatula. If the mix seams to thick (it clumps and tears) add more miracle whip. Yes, you need Miracle Whip. It is made from whipped vegetable oil which dissolves and smooths the yolk mix. Regular mayo is made mostly from eggs and will make the mix taste salty and dry.
Adjust salt and relish content only. The other spices will get stronger as the mix sits.
Scoop or pipe the mix into the egg halves. Once you have all the eggs stuffed sprinkle them with the coarse black pepper and paprika. To finish slice the olives cross ways and press them into the tops of the eggs, pimento side up.
Refrigerate for at least two hours before serving to let the flavors meld. I usually make these the morning that I plan to serve them but they will stay fresh and tasty overnight. More than 48 hours and the sour cream and Miracle Whip start to break down making the eggs mushy and bland.
Here is the link to the smoking day thread for those that want the BBQ to go with the eggs.
You could have taken the finished product picture before you ate 4 of them! Sometimes I like to put a Wickels Pickle chip on top of mine.
I love deviled eggs, thanks for the recipe. I had no idea why they’re called “deviled” until this recipe though. Should call them devil’s eyeballs.
Since Boomer brought up a good ole’ summer staple how about a “base” macaroni salad. I’m German/ Irish (so I was told) but I do know I was pretty much raised on PA Dutch cooking and with that said of course we always had Amish style macaroni salad.
Now sometimes Mrs.Pogues was at a picnic and this is her base recipe. The beauty is you add what you wish or just leave it alone. I do add some things myself especially a little more vinegar.
Mrs. Pogues Macaroni Salad.pdf (502.2 KB)
This one is for only those that have security clearance.
Mrs Pogues Macaroni Salad 1.pdf (508.6 KB)
Made a batch of 5 bean salad the other day. A great summer staple here.
| 1 Can | Green Beans |
| 1 Can | Yellow Beans |
| 1 Can | Chick Peas |
| 1 Can | Red Kidney Beans |
| 1 Can | White Kidney Beans |
| 1 | Green Pepper Chopped |
| 2 Med | Onions Sliced Thin |
| 2 Stalks | Celery Chopped |
| 1 1⁄3 Cup | Cider Vinegar |
| 1 Cup | Water |
| 1 Cup | Sugar |
Rince and dump all the beans in a bowl. Prep other veggies and add to bowl. MIx vinegar, water, sugar in another bowl, mix well, pour over veggies. Stir well, and refrigerate.
We call that Dutch Dynamite in Pennsyltucky